Dish 41 - Orange Zested Chicken Breasts

Orange Zested Chicken Breasts

Prep Time: 20min; Total Time: 20min; Serves: 4

Ingredients:

1/2 tsp seasoned salt
1/4 tsp garlic powder
2 Tbsp butter or margarine
1 tsp grated orange peel
4 chicken breast fillets

Method:

1. In a small bowl, mix seasoned salt and garlic powder.
2. In fry pan, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut.
3. Serve with steamed green beans and potatoes.
   

Recipe Source: From Betty Crocker

Dish 31 - Grilled Honey-Cumin BBQ Lamb Packs

Grilled Honey-Cumin BBQ Lamb Packs

Prep Time: 20min; Total Time: 40min; Serves: 4

(unfortunately this packet was a little overcooked on the BBQ, but the end result is very delicious, even if doesn't look appealing!)

Ingredients:
1/2 cup BBQ sauce
1/4 cup honey
2 tsp ground cumin
4 lamb loin chops (3/4-1in thick)(1 1/4 pounds)
2 large ears corn, each cut into 6 pieces (or buy a bag of frozen corn on the cob)
1 cup carrots cut lengthwise in half
2 cups frozen potato wedges
1 tsp salt

Method:

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12in sheets of heavy-duty aluminum foil with cooking spray.
2. Mix BBQ sauce, honey & cumin in small bowl. Place 1 chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on centre of each sprayed foil sheets; sprinkle with 1/4 tsp salt. Spoon 3 Tbsp sauce mixture over lamb and vegetables on each sheet.
3. Fold foil over lamb and vegetables so edges meet. Seal edges, making tight 1/2in fold; fold again. Allow space on sides for circulation and expansion.
4. Grill packets 4-6in from medium heat 15-20 minutes, turning once, until lamb is cooked. Place packets on plates. Cut large X across top of each packet; fold back foil.
   

Recipe Source: Based on Betty Crocker Recipe

Dish 22 - Wet Marinade - Chimi Churri

Wet Marinade - Chimi Churri

Ingredients:

2/3 cup flat leaf parsley
4 tsp fresh oregano
1/2 red capsicum, seeds removed
8 cloves garlic, minced
1 cup sherry vinegar
150ml extra virgin olive oil
2 Tbsp paprika
Salt & pepper to taste
4 x 250g sirloin steak (pictured above is beef sizzle steak marinating)

Method:

1. Roughly chop the parsley and oregano and place into a mixing bowl.
2. Cut capiscum piece in half lengthwise, lay flat on a chopping board and slice into thin strips. Turn strips horizontally and slice thinly again resulting in a fine dice.
3. Place the capsicum and garlic into a bowl with herbs. Add vinegar, oil and paprika, season with salt and pepper and mix well.
4. Pour half of the marinade onto a shallow dish, make sure the tub is big enough to accommodate the steaks laying flat but not too big that the marinade is spread too thinly across an area that is not in contact with the meat.
5. Place steaks in the marinade and pour over remaining marinade.
6. Cover and refrigerate for 4 hours turning the steaks at least once in the marinade to allow for a more even marinade.
   

Recipe Source: Masterchef Recipes

Dish 11 - Grilled Salsa Burgers

Grilled Salsa Burgers

Prep Time: 30min; Total: 30min; Makes: 6

Ingredients:

1.5 lb lean ground beef
1/2 cup salsa
1/4 cup plain bread crumbs
3/4 cup shredded hot pepper Monterey Jack cheese (I used Colby as we don't have jack cheese in Aust)
6 burger buns, split, toasted
6 tomato slices
6 avocado slices
6 Tbsp sour cream

Method:

1. Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick). Sprinkle rounded tablespoon cheese in centre of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
2. Place patties on grill over medium heat. Cover grill; cook 11-13 minutes, turning once, until meat thermometer inserted in centre of patties reads 160oF.
3. Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
   

Recipe Source: Betty Crocker